Crunchy Thai Chickpea Salad Recipe
This Crunchy Thai Chickpea Salad is a vibrant, protein-packed dish featuring tender chickpeas, fresh vegetables, and a zesty Thai-inspired tahini dressing. Perfect as a light meal or side, it combines a delightful crunch with bold, tangy flavors and a hint of spice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup shredded carrots
- ½ cup red bell pepper, diced
- ¼ cup red cabbage, thinly sliced
- 2 tbsp chopped green onions
Dressing Ingredients
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp red pepper flakes
- ½ tsp sesame oil
- 1 clove garlic, minced
Garnish
- 1 tbsp chopped peanuts
- 1 tbsp fresh cilantro, chopped
- ½ tsp sesame seeds
Instructions
- Drain and rinse chickpeas: Drain and rinse the chickpeas thoroughly in a colander, allowing excess water to drain while preparing the other ingredients to ensure the salad is not soggy.
- Combine salad ingredients: In a large mixing bowl, gently stir together the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions until evenly mixed.
- Make the dressing: In a smaller bowl, whisk tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth and well combined to develop a tangy and spicy Thai-inspired dressing.
- Toss the salad: Pour the prepared dressing over the salad mixture. Using a spatula or large spoon, toss gently to coat all ingredients evenly without bruising the vegetables.
- Prepare garnishes: Chop the peanuts and fresh cilantro, measure out the sesame seeds for garnish to add a crunchy texture and fresh herbal notes.
- Serve and garnish: Transfer the salad to a serving dish and sprinkle with chopped peanuts, cilantro, and sesame seeds to finish. Serve immediately for the best texture and flavor experience.
Notes
- To keep the salad crunchy, avoid making it too far ahead of time; dress just before serving.
- For added protein, consider topping with grilled chicken or tofu.
- Adjust red pepper flakes to your preferred spice level.
- This salad is naturally gluten-free if using gluten-free soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: Thai chickpea salad, crunchy salad, vegan salad, tahini dressing, healthy lunch, easy no-cook recipe
